Chicken Thighs with Olives and Fennel

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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6 skinless, boneless chicken thighs (about 1 1/2 pounds), trimmed and halved

1 1/2 teaspoons ground coriander

Kosher salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

2 bulbs fennel, trimmed, cored and cut into 1-inch chunks, plus 1/2 cup chopped fronds

2 leeks (white and light green parts), halved lengthwise, sliced 1/2 inch thick and rinsed

8 cloves garlic, crushed

1/2 cup large pitted mixed olives

1 lemon, quartered and sliced

1 cup low-sodium chicken broth

Chopped fresh parsley, for topping


  1. Season the chicken with 1 teaspoon ground coriander, 1/2 teaspoon salt and a few grinds of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add the chicken and cook until browned, 1 to 2 minutes per side; remove to a plate.
  2. Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the fennel chunks, leeks and garlic; season with the remaining 1/2 teaspoon coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to wilt and brown, about 3 minutes. Add the olives and lemon slices and cook until the lemons brown around the edges, about 2 minutes.
  3. Return the chicken to the skillet and add the chicken broth. Bring to a simmer. Cover and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. Uncover and increase the heat to medium high; bring to a boil and cook until the sauce is reduced, 2 to 3 minutes. Stir in the fennel fronds. Top each serving with parsley.